Chocolate Dipped Peanut Butter Protein Cookies
Makes 6 cookies.
Calories: 112kcal
Ingredients
Peanut butter cookie:
- ¼ cup natural peanut butter 64g
- ¼ cup unsweetened almond milk 60ml
- a pinch of sea salt
- ¼ cup Plnt vanilla protein powder (pea blend) 28g
Chocolate coating:
- 1 tablespoon coconut oil melted (14g)
- 1 tablespoon cacao powder 6g
- 1 packet stevia 1g
Instructions
- Preheat oven to 325F (163C).
- Combine peanut butter and almond milk. Mix well.
- Add salt and protein powder. Combine into a cookie dough. (You may need to use your hands.)
- Break the dough into 6 parts, and roll each into a ball. Place on a parchment-lined cookie sheet (or directly on a mesh dehydrator sheet).
- Press each with a fork to flatten, and again in the other direction for the design.
- Bake for 16-18 minutes (or dehydrate for about 16 hours at 105-115F). Let cool.
- Mix together ingredients for chocolate coating.
- Dip cooled cookies into the chocolate, and place back on the parchment-lined tray.
- Place the tray in the freezer for a few minutes to set the chocolate.
- If you have extra chocolate coating, dip them again and freeze again.
- Enjoy! Store in the refrigerator.
Notes
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, the only substitution I would recommend is another pea protein blend, or rice protein powder. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)
Nutrition
Serving: 1g | Calories: 112kcal | Carbohydrates: 4g | Protein: 6g | Fat: 8g | Fiber: 1g